Fried rice with prawns and edamame is a colourful and flavour-packed dish, ideal for a quick and satisfying meal. Fluffy rice is combined with juicy prawns, tender edamame, crisp vegetables and egg, creating a wonderful balance of flavours and textures.
Sesame oil, soy sauce and sweet chilli sauce add delicious Asian-inspired notes, while ginger and fresh chilli provide a subtle kick and aromatic depth. This is an easy and practical recipe that makes the most of simple ingredients, transforming rice into a delicious and complete meal for the whole family.
Fried Rice with Prawns and Edamame
Fried rice with prawns and edamame is a colourful and flavour-packed dish, ideal for a quick and satisfying meal. Fluffy rice is combined with juicy prawns, tender edamame, crisp vegetables and egg, creating a wonderful balance of flavours and textures.
Ingredients
- 300 grams parboiled rice
- 750 ml water
- ½ tsp salt
- 300 grams frozen edamame beans
- 60 ml olive oil
- 3 eggs lightly beaten
- 8 large whole prawns shell-on (optional)
- 800 grams peeled prawns size 21/25
- 2 spring onions finely chopped
- 1 Tbsp fresh ginger finely chopped
- 1 hot red chilli finely chopped
- 1 sweet red pepper cut into strips
- 100 grams mangetout sugar snap peas
- 100 grams frozen sweetcorn
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp sweet chilli sauce
Instructions
- Place the rice in a saucepan with the water and ½ teaspoon of salt. Bring to a boil, reduce the heat, cover the saucepan and cook for 15 minutes. Remove from the heat and spread the rice out on a platter or baking tray to stop the cooking process.
- Place the edamame beans in a bowl and pour over boiling water. Leave them to stand for 5 minutes. Drain, remove the skins and set aside.
- Heat 1 tablespoon of the olive oil in a large wok or frying pan. Lightly beat the eggs and season with salt and pepper. Pour the eggs into the wok and leave them to cook without stirring. Remove the omelette from the wok and place it on a plate. Cut it into strips.
- Add a little more oil to the wok and add the whole prawns. Fry until cooked through and golden on both sides. Remove them and place them in a dish. Add a little more oil, if needed, and stir-fry the peeled prawns in two batches until they are coloured and cooked through. If they stick to the wok, add a little water. Remove them and place them in the same dish.
- Add a little more oil, if needed, and stir-fry the ginger, garlic, chilli and the white part of the spring onions in the wok. Keep the green part aside for later. Once the aromatics have softened and become fragrant, add the red pepper, mangetout, peeled edamame beans and sweetcorn. Cook for 1 minute.
- Add the cooked rice to the wok. Stir well, then add the sesame oil, soy sauce and sweet chilli sauce. Season with salt and pepper and stir well until the rice has absorbed the juices and sauces from the wok.
- Add the omelette strips and the green part of the spring onions. Stir well and serve.
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